Kitchen notes · a little help before you start
Creamy Honey Mustard Chicken
Honey mustard has a lovely way of making a creamy sauce feel bright. Here, smooth Dijon and grainy mustard share the pan, giving the chicken a sweet, tangy coating with little flecks throughout. The sauce is a good reason to enjoy each piece slowly.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Make thin cutlets
Halve the chicken breasts lengthwise before giving both sides their first skillet cook.
2. Reduce the wine first
Cook the white wine with the garlic until reduced by half before adding the mustards.
3. Finish chicken in the sauce
Return the chicken after the cream, broth and honey join the mustards.
Get to know the ingredients
Two mustards
Use both Dijon and grainy mustard, stirring them together before the cream and honey.
Minced garlic
Lower the heat to medium for the brief garlic stage before adding wine.
Honey
Stir the honey into the sauce with the cream and broth before returning the chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Creamy Honey Mustard Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Give the chicken its final cook
Let the chicken finish cooking in the honey-mustard sauce after returning it to the skillet.
A little more help as you go
Butter and oil together
Heat both fats in the skillet before adding the thin chicken cutlets.
Set chicken aside briefly
Remove the chicken after its first cook so you can make the sauce in the same pan.
A few questions you might have
Can I leave the breasts whole?
The directions call for halving them lengthwise into thin cutlets before cooking.
Which mustard goes in?
Both the Dijon and grainy mustard are stirred into the reduced wine.
When do I add the honey?
Add it with cream, chicken broth and seasoning after stirring in the mustards.
Does the chicken stay out once browned?
It returns to the completed sauce for its final cooking stage.
Should the wine go in with the cream?
Reduce the wine by half with the garlic first, then build the creamy mustard sauce.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
